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Cavoli Di Bruxelles Alla Savoiarda Brussels Sprouts

(Vegetables) - (The Cook's Decameron: A Study In Taste)

Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce,

Parmesan, croutons.

Take off the outside leaves of half a pound of Brussels sprouts, wash

and boil them in salted water. Let them get cool, drain, and put them in

a pie-dish with two ounces of fresh butter, a quarter pint of very good

stock, a little pepper, and a dust of grated Parmesan. When they are

well glazed over, pour off the sauce, season with three tablespoonsful

of boiling Bechamel sauce (No. 3), and serve with croutons fried in


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